Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2023-10-25
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Calabria, Italy, aromatic plant, consumer information, designation of origin, fresh vegetable, labelling, product designation, quality control of agricultural products, root vegetable




C_202300557EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2023/557


25.10.2023






Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2023/557)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)



                     ‘Finocchio di Isola Capo Rizzuto’
                  


EU No: PGI-IT-02650-AM01 – 1.8.2023
                  


PDO ( ) PGI (X)

1.   Name of product


               ‘Finocchio di Isola Capo Rizzuto’
            
2.   Member State to which the geographical area belongs

Italy
3.   Member State authority communicating the standard amendment

Ministry of Agriculture, Food Sovereignty and Forestry
—
4.   Description of the approved amendment(s)

1.   Introduction of varieties between early and late types

Point 3.2 of the single document and Article 2 of the product specification have been amended to include the following varieties in the early type: ENEA F1, Ares F1, Zeus F1, Cartesio, SV5057FM, Ottaviano, and Pisano, and to add the following varieties to the late type: ‘Augusto’, ‘Traiano’, ‘Bramante’, and ‘Preludio’.
In addition, the ‘Riace’ variety previously included in the late type has been removed and the ‘Tiepolo’ variety has been moved, more correctly, from the early to the late type.
These amendments have become necessary because, in recent years, there has been an advanced varietal improvement as regards the fennel horticultural species (Phoeniculum vulgare). The genetic material comes from local ecotypes gathered in Crotone and Isola Capo Rizzuto, from which various varieties and/or hybrids have been developed and are now widely used by farmers in the specified areas. These varieties are also replacing other varieties that are no longer on the market (such as ‘Riace’ late type).
This amendment affects the single document.
2.   Amendment relating to the harvesting period of the early and late types

In point 3.2 of the single document and Articles 2 and 5 of the specification, the harvesting periods of the early and late types have been amended. For the early type, the text under number 1, that is ‘(b) harvesting period: from the second 10-day period of October to mid-February;’ has been changed to ‘b) harvesting period: from the second 10-day period of October to mid-March;’.
For the late type, the text under number 2, that is ‘(b) harvesting period: from the end of March to mid-June’ has been changed to ‘b) harvesting period: from the beginning of March to mid-June;’.
This amendment was particularly necessary because of the sudden change in climate conditions, which was also confirmed by the recent COP 27 report raising the alarm on global climate conditions.
Published by the WRNO [sic], the report states that ‘The past eight years are on track to be the eight warmest on record, fuelled by ever-rising greenhouse gas concentrations and accumulated heat’, with higher average seasonal temperatures that are causing significant variations in biological cultivation cycles. These, in turn, have led to variations in the harvesting period for both early and late varieties, so much so that the harvesting period is almost uninterrupted, with overlaps of the early and late types from the second half of February and throughout March.
This amendment affects the single document.
3.   Amendment relating to the total sugar value

In point 3.2 of the single document and Article 2 of the product specification, the total sugar value has been changed from ≥ 3 % to ≥ 2 %.
This amendment was necessary because, at the stage of the application for recognition of ‘Finocchio di Isola Capo Rizzuto’ as a PGI, the panel tests were requested and carried out during the period for late types, without considering that in the period in question (April/May) the plant is more exposed to sunlight and spring/early summer heat, which allows a higher degree of conversion into total sugars. This is different for winter harvests, for which sugar levels are above 2 % but less than 3 %.
This amendment affects the single document.
4.   Amendment relating to post-harvest operations

Letter D (post-harvest operations) of Article 5 of the previous product specification reads as follows:


                     ‘D – Post-harvest operations. The harvested product must undergo the following stages: (1) refrigeration to 5 °C ± 1; (2) removal of the green aerial part; (3) trimming and removal of waste; (4) washing with drinking water at 5 °C ± 1; (5) calibration. The operations referred to in steps 1 to 5 [...]’.

The above text has been changed as follows:


                     ‘The harvested product undergoes the following processing phases: (1) removal of the aerial green part; (2) transportation to the processing centre within 24 hours of harvesting; (3) refrigeration to 5 °C ± 1; (4) trimming and removal of waste; (5) washing with drinking water at ambient temperature; and (6) calibration. The operations referred to in steps 1 to 6 [...]’.

This amendment makes it possible to better specify and classify post-harvest operations in the various phases. In this regard, please note that recent modern techniques for the initial processing of fennel have shown that drinking water at ambient temperature has the same capacity as water at 2-4 °C of ensuring preservation of the organoleptic qualities of ‘Finocchio di Isola Capo Rizzuto PGI’, harvested and chilled within one day of the date of harvest, while at the same time improving the efficiency of the washing phase.
This amendment does not affect the single document.
SINGLE DOCUMENT


                     ‘Finocchio di Isola Capo Rizzuto’
                  


EU No: PGI-IT-02650-AM01 – 1.8.2023
                  


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]


               ‘Finocchio di Isola Capo Rizzuto’
            
2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Type of product [as in Annex XI]

Class 1.6. Fruit, vegetables and cereals, fresh or processed
3.2.   Description of product to which the name in (1) applies

The name ‘Finocchio di Isola Capo Rizzuto’ refers to fresh hybrids/varieties of the species Foeniculum vulgare Mill., subspecies capillaceum, var. dulce or azoricum, grown in the demarcated area referred to in point 4 below.
Based on the growing period, ‘Finocchio di Isola Capo Rizzuto’ PGI is classified as being of the early or late type, which have the following characteristics:

                  ‘Finocchio di Isola Capo Rizzuto P.G.I.’ – early type:






varieties:


‘Guttuso’, ‘50-57’, ‘Tiziano’, ‘Michelangelo’, ‘Enea FI’, Ares F1, Zeus F1, Cartesio, SV5057FM, Ottaviano, and Pisano;




harvesting period:


from the second 10-day period of October to mid-March;




appearance:


compact head with a flattened shape at the top and bottom and upright stalks;




colour:


white with light green veins and green foliage;




taste:


distinctive, very mild, very fresh on the palate and crunchy; filament easily separated;




aroma:


distinctive, with a strong primary aroma, no foreign notes;




size:


diameter between 50 and 150 mm;
gross weight of head between 200 and 1 000  grams.





                  ‘Finocchio di Isola Capo Rizzuto P.G.I.’ – late type:






varieties:


‘Narciso’, ‘Donatello’, ‘Tintoretto’, ‘Tiepolo’, ‘Augusto’, ‘Traiano’, ‘Bramante’, and ‘Preludio’;




harvesting period:


from the beginning of March to mid-June;




appearance:


compact head with a rounded shape;




colour:


extremely bright white with light green veins;




taste:


distinctive, very mild, very fresh on the palate and crunchy; filament easily separated;




aroma:


distinctive, with a strong primary aroma, no foreign notes;




size:


diameter between 50 and 150 mm;
gross weight of head between 200 and 1 000  grams.





                  ‘Finocchio di Isola Capo Rizzuto’ has the following physical, chemical and organoleptic characteristics, based on the results of the panel tests carried out:






 


Ash (dry matter): ≤ 1,2 %










 


Refractometric rating: ≥ 6,0 °Brix










 


Total sugars ≥ 2 %










 


The ‘mozzarella’ type may be sold as the bulbous part alone without the stalks.




3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

—
3.4.   Specific steps in production that must take place in the identified geographical area

All of the steps in production (growing, sorting and initial packaging) must take place in the area referred to in point 4 below.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—
3.6.   Specific rules concerning labelling of the product the registered name refers to

In addition to the EU PGI logo and the information required under the legislation in force, the words ‘IGP Finocchio di Isola Capo Rizzuto’ and the logo for the designation must also appear on the packaging. See Figure 1 below for the colour, black and white (positive) and black and white (negative) versions. The packaging must also feature all the necessary information identifying the name and address, or company name and registered office, of the individual producer or association of producers and the packer. This is the PGI’s logo:






























Colour version


Positive black and white version


Negative black and white version




4.   Concise definition of the geographical area

The production area for the ‘Finocchio di Isola Capo Rizzuto PGI’ includes the entire administrative territory of the municipalities of Botricello and Belcastro in the province of Catanzaro and the municipalities of Mesoraca, Cutro, Isola di Capo Rizzuto, Crotone, Rocca di Neto and Strongoli in the province of Crotone.
5.   Link with the geographical area

The request for approval of ‘Finocchio di Isola Capo Rizzuto’ is based on the link between the quality of the product due to the geographical area and its reputation. The reputation of ‘Finocchio di Isola Capo Rizzuto’ is derived from the combination of agronomic and climatic factors to be found in the production area, which make it particularly suited to the production of this vegetable. Specifically, there are the particularly mild climatic conditions in winter and spring; the sandy loam soil with a water table very close to the surface allows the plants to be subjected to controlled water stress, thus promoting somewhat stunted growth and the low dry matter content that makes the fennel more crunchy and succulent. Furthermore, the loose soil does not offer any resistance as the bulbs develop, meaning that the product is perfectly formed with no deformities in the different varietal expressions. The characteristics of the soil mean that only a small percentage of the fennel bulbs develop ‘long necks’. The cultivation technique employed involves transplanting at a depth that tends to produce a product that is totally white. The lightness of the soil is also conducive to this latter characteristic. As evidence of the close link between the area’s suitability and the designation ‘Finocchio di Isola Capo Rizzuto’, it is interesting to note the widespread custom of plots and holdings being named after well-known place names in the area. These names were almost always used to classify the products grown in those areas and were also based on how successful a particular product was on the market at the time. That is the reason why the areas of the Ionian coast south of Capo Rizzuto, stretching, via Capo Colonna (Crotone), as far as the Strongoli Marina coast in the north, used to be identified as ‘terreni per finocchi di Isola’ (Isola fennel land). While there is evidence of ‘Finocchio di Isola Capo Rizzuto’ being placed on the market dating back to the early 20th century, it was in the second half of the last century that it acquired importance on Italian fruit and vegetable markets, particularly in the period between November and May. This is supported and confirmed by the religious and wine- and food-related events, and local festivals that have been taking place in the centrally-located Piazza del Popolo of the town of Isola di Capo Rizzuto for several years now. Mention should also be made of the ‘Ortomercato’ [Vegetable Market] festivals held on 1 May 1991 and 1992 to promote local produce, including the ‘Finocchio di Isola Capo Rizzuto’ grown in the municipality, as well as the festivals devoted solely to ‘Finocchio di Isola Capo Rizzuto’ held on 27 March 1983 and 1 April 1984. Coinciding with the festivities in honour of the ‘Madonna Greca’ [Greek Virgin Mary], patron saint of Isola Capo Rizzuto, the ‘Festa degli Agricoltori’ [Farmers’ Festival] has been held since the late 1990s. This highlights the importance of the product in the territory considered particularly suited to the production of ‘Finocchio di Isola Capo Rizzuto’. Now a regular annual event between late April and early May, the relaunched ‘Sagra del Finocchio di Isola Capo Rizzuto’ [Festival of the ‘Finocchio di Isola Capo Rizzuto’] has even attracted interest from Italian mass media. For example, that of 28 April 2019 was included in the television broadcast ‘Ricette all’italiana’ (Italian recipes) on the Rete 4 national channel) and in that of 11 May 2019, the term ‘Finocchio d’ORO’ [Golden Fennel], understood to mean ‘il tesoro di Isola di Capo Rizzuto’ (the treasure of Isola di Capo Rizzuto) was deliberately used (11 May 2019, Palazzo Vescovile, Isola di Capo Rizzuto). [2.5.2022 IT Official Journal of the European Union C 179/21] Further confirmation backing the reputation of ‘Finocchio di Isola Capo Rizzuto’ over more than thirty years is that the ‘Fresco di Legalità’ (Fresh and Legal) initiative organised in 2009 selected this very product as a symbol grown and harvested on land reclaimed from the ‘Ndrangheta in the municipality of Isola Capo Rizzuto. This initiative was organised by the Associazione Libera Terra [Reclaim the Land Association] set up by Don Ciotti, a priest, in cooperation with the Prefecture of Crotone and the Diocese of Crotone – Santa Severina, with support from the Confederazione Italiana Agricoltori [Italian Farmers’ Confederation], COPAGRI [Confederation of Agricultural Producers], ACLI Terra [Italian Christian Workers’ Association – Land], CONFAGRICOLTURA [General Confederation of Italian Agriculture] and COLDIRETTI [National Confederation of Direct Growers]. Another indication of the recognition acquired by the product is the fact that prices for ‘Finocchio di Isola Capo Rizzuto’ are higher than generic fennel, even on the wholesale market. The reputation of ‘Finocchio di Isola Capo Rizzuto’ is also confirmed by its taste and organoleptic characteristics. Sensory tests were conducted on 8 May 2017 and 11 June 2020 by laboratory pH S.r.l in Tavernelle (Florence) to determine the organoleptic/sensory components of ‘Finocchio di Isola Capo Rizzuto’. This fennel was described by the panel of experts as having ‘a distinctive and strong primary aroma with no foreign notes [...] typically very mild in flavour, very fresh on the palate and crunchy’. These organoleptic characteristics are also mentioned in an article by Franco Laratta, published in the issue of 6 March 2020 of the biweekly magazine ‘Il Crotonese’. According to the author, ‘Finocchio di Isola Capo Rizzuto’ has a lasting aroma and an unforgettable taste and its scent in the fields characterises the landscape in a uniquely evocative manner. ‘Finocchio di Isola Capo Rizzuto’ has continued to maintain its market share, bolstered by the strong reputation associated with its name and history. A central ingredient in many traditional recipes in the area, ‘Finocchio di Isola Capo Rizzuto’ is well known among chefs and experts in gastronomy for its distinctive taste and the diversity of its culinary applications (fresh, baked, confectionery, preserve, etc.) Gourmet recipes expressly including ‘Finocchio di Isola Capo Rizzuto’ among their ingredients are available on the most popular cookery blogs on the internet. These blogs show how to prepare, step by step, these recipes, in particular the velouté of ‘Finocchio di Isola Capo Rizzuto’. The television programme ‘A casa tua in tour’ starring Anna Aloi in 2017 (now the YouTube channel ‘IGB A CASA TUA’) mentions the ‘Zuppa speziata di cannellini e finocchi di Isola Capo Rizzuto’, a spicy soup made with cannellini beans and ‘Finocchio di Isola Capo Rizzuto’. Recipes are also featured on the socials of Michelin-starred chefs (Giuseppe Romano, Antonio Biafora, Antonio Abbruzzino), who have chosen ‘Finocchio di Isola Capo Rizzuto’ as one of the ingredients for some of their preparations, among which ‘Rognone, finocchio di Isola Capo Rizzuto e anice stellato’ [kidney, ‘Finocchio di Isola Capo Rizzuto’ and star anise] and ‘Animella, acciughe e Finocchio di Isola Capo Rizzuto’ [calf sweetbread, anchovies and ‘Finocchio di Isola Capo Rizzuto’] stand out. There are also multiple references in magazines and/or publications (extract from the Food and Wine Guide of the ‘Touring Club Italiano’ magazine of 28 November 2006, ‘A tavola tra Storia e Leggenda’ [Around the table with stories and legends] from the Tourism Board of the Calabria region, as well as in well-known TV programmes such as ‘L’ingrediente perfetto’ [The Perfect Ingredient] on the La7 national channel programme of 19 January 2020. The reputation of the name ‘Finocchio di Isola Capo Rizzuto’ is confirmed by the more than 2 000 results returned by the most commonly used search engines on the internet.

Reference to publication of the product specification

https://www.politicheagricole.it/flex/files/1/e/b/D.67f28a385025870a8c74/DISCIPLINARE_FINOCCHIO__ISOLA_CAPO_RIZZUTO_04.23.pdf


(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2023/557/oj
ISSN 1977-091X (electronic edition)